Celebrate National Family Meals Month with Dr. Willard’s®!

Families do not spend enough time together anymore. Our hectic lives and busy schedules prevent us from being around our loved ones. Parents are busy at work, often staying at the office late to catch up on work, and kids are can be over scheduled with after school activities. A few rushed words in the morning and a kiss at bedtime are the only ways some families communicate nowadays. It’s time to change that! One of the ways to promote family time is with a family meal.

National Family Meals Month is encouraging parents to create time for one more family meal together during the week. When families eat together, it creates “outcomes that we all want for our children: higher grades and self-esteem, healthier eating habits and weights, and less risky behavior,” states the FMI Foundation. Plus, cooking at home results in healthier meals with less fat, cholesterol and sugar than meals eaten out at or picked up from restaurants. To make the food you eat even more nutritious, find out how incorporating Willard Water® into your routine can help your body absorb more vitamins!

To celebrate National Family Meals Month in September, we are providing three delicious and healthy recipes the entire family can enjoy!

BREAKFAST

“Hot Chocolate” Banana-Nut Oatmeal

Ingredients

  • 2 cups plain almond milk
  • 2 fully-ripened large bananas (1 1/2 diced and 1/2 thinly sliced crosswise)
  • 1/4 teaspoon pure almond extract
  • 1/4 teaspoon pure vanilla extract
  • Kosher salt
  • 2 cups old-fashioned rolled oats
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons honey or agave nectar
  • 1/3 cup toasted and chopped walnuts
  • Pinch ground cinnamon
  • 2 tablespoons semisweet chocolate chips

Directions

  1. Bring the almond milk, 1 3/4 cups water, the diced bananas, almond and vanilla extracts and pinch of salt to a boil in a large saucepan over high heat.
  2. Stir in the oats, cocoa powder and 1 tablespoon of the honey and reduce the heat to medium. Cook, stirring frequently, until the oats are fully cooked to desired consistency, 6 to 7 minutes.
  3. Transfer to 4 bowls, top with the sliced bananas, walnuts, the remaining 1 tablespoon honey, cinnamon and chocolate chips and serve.

 

LUNCH

Berry and Goat-Cheese Salad

Ingredients

  • 1 Tbsp pecans
  • 3 cups baby spinach
  • 1/2 cup halved strawberries
  • 1/2 cup blueberries
  • 1 yellow tomato, cut into eighths
  • 2 purple radishes, thinly sliced
  • 1 skinless chicken breast (6 oz), grilled
  • 1 Tbsp goat-cheese crumbles

Dressing Ingredients

  • 1/4 cup sliced strawberries
  • 1 Tbsp fresh orange juice
  • 1 1/2 tsp red wine vinegar
  • 1/2 tsp orange zest
  • 1/2 tsp sugar
  • 2 Tbsp nonfat Greek yogurt
  • 1 large pinch kosher salt

Directions

  1. Combine all dressing ingredients in a blender or food processor, or whisk together until smooth.
  2. Toast pecans in a 400°F oven for 2 minutes. Remove from oven. Set aside.
  3. In a large bowl, combine spinach, berries, tomato, and radishes. Drizzle with dressing. Toss gently.
  4. Divide salad between 2 plates. Place half the chicken on top of each salad. Sprinkle with nuts and goat cheese.

 

DINNER

Oven-Baked Salmon and Toasted Almond Parsley Salad

Ingredients

  • 12 ounce salmon fillet, cut into 4 pieces
  • Coarse-grained salt
  • Freshly ground black pepper
  • Toasted Almond Parsley Salsa, for serving
  • Baked squash, for serving, optional

Salad Ingredients

  • 1 shallot
  • 1 tablespoons red wine vinegar
  • Coarse grain salt
  • 2 tablespoons capers, rinsed
  • 1 cup fresh flat-leaf parsley
  • 1/2 cup toasted almonds
  • Extra-virgin olive oil

Directions for Salmon

  1. Preheat the oven to 450 degrees F.
  2. Season salmon with salt and pepper.
  3. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle.
  4. Bake until salmon is cooked through, about 12 to 15 minutes.
  5. Serve with the Toasted Almond Parsley Salad and squash, if desired.

Directions for Salad

  1. Mince the shallot and add to a small bowl.
  2. Pour the vinegar over the shallots and add a pinch of salt.
  3. Let sit for 30 minutes.
  4. Roughly chop the capers, parsley and almonds and add to the shallots.
  5. Add the olive oil, tasting as you go.
  6. Mix again and adjust the seasonings.

 

Adding Willard Water® to Your Daily Routine

The recipes above have a lot of nutritious ingredients, such as fruit and vegetables that contain a lot of nutrients, antioxidants and vitamins. However, did you know that a big portion of the nutrients in our food don’t get absorbed by our bodies? Even though we think we eat healthy, many important vitamins simply don’t reach our bloodstream, being excreted from bodies without any benefits to our health.

In fact, “the amount of vitamins and minerals you absorb from the foods you eat can range from 10 percent to 90 percent,” explains naturallysavvy.com.  This is due to a few reasons, such as “how the food is prepared, any drugs or supplements you may be taking, your age, health status, time of day, and other foods you are eating at the same time.”

It may be scary to learn that you can only be digesting 10 percent from nutrients in your food, but taking a daily dose of Willard Water®, which is approved by the U.S. Food and Drug Administration (FDA), can help you increase the absorption and effectiveness of vitamins, especially water-soluble vitamins and antioxidants. Our patented product can help you to flush out more toxins from your body and smooth out the digestive process.

How will you celebrate National Family Meals Month in September? Share your favorite recipes with us on our Facebook and Twitter Pages and tag @drwillards

 

Leave a Comment

Your email address will not be published. Required fields are marked *